Ingredients
- 500 g raw prawn meat
- ⅓ cup (100g) Japanese mayonnaise
- 2 tsp light soy sauce
- 2 tbsp sugar
- 1 tsp salt
- White pepper, to taste
- 1⁄2 cup (60g) finely chopped onion, boiled for 5 mins and drained
- 20 pieces shumai skin
- Tobiko (flying fish roe), to serve
- Finely chopped chives, to serve
- Ponzu sauce, to serve
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 9 minutes
Method
- Place the prawn meat in a food processor; process until minced. Add mayonnaise, soy sauce, sugar, salt, pepper to taste and onion. Process until well combined. Transfer mixture to a bowl.
- Hold shumai skin in the palm of your hand. Place 2 teaspoonfuls of filling, approximately 25g, in the middle of the wrapper, pinch the wrapper together around the filling to create an open dumpling; push back the edges of the skin onto each other and ensure the dumpling filling is secure. Repeat with the remaining mixture.
- Preheat the steam oven to 100°C. Lightly spray a perforated baking tray with oil; place dumplings onto the tray and steam for 9 minutes or until just cooked.
- To serve, arrange tobiko onto dumplings and sprinkle with chives. Serve with ponzu sauce.
Recipe notes
- Shumai skins are small square wrappers used for dumplings. They are very thin, so they should be used with dumplings that will be steamed rather than fried. You can substitute wonton wrappers, but they will be thicker. Store ready-made dumplings in the fridge in an airtight container for up to 2 days. They are also suitable to freeze for up to 3 months. ‘Tobiko’ is the Japanese word for flying fish roe. In the most basic definition, tobiko is fish eggs.
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Chef: Nobuyuki Ura, Executive Chef, Ōra, Sydney
Nobuyuki is one of Australia’s most talented and revered Japanese chefs. With almost 37 years of experience in Japan and Australia, he was executive head chef of Merivale’s Sushi-e restaurant in Establishment for 11 years. During his time there, Sushi-e won numerous awards including Best Sushi Bar and Best Asian Restaurant in the Restaurant & Catering Australia Awards. He recently opened Ōra Japanese Bar & Dining in Sydney’s Waterloo.
This recipe is from Issue 05 of our Winnings Design & Culinary Guide - available for download here.
